+

From Clean

Stoves/Fuels to Clean

Cooking Systems

Omar MaseraBioenergy and Ecotechnology Innovation Group

IIES- UNAM

Universidad Nacional Autónoma de México

Grupo Interdisciplinario de Tecnologia Rural Apropiada

MEXICO

Cluster Biocombustibles

Solidos

Household

Energy?

Mexican Center for Bionergy Innovation

Cluster on Solid Biofuels

3Cookstove Testing and Innovation Laboratory

◼ Cookstove Testing and Certification.

GACC RTKC Lab.

◼ Cookstove Innovation – CFD,

microgasification

◼ Development of lab and field testing

protocols

◼ Impact Evaluation (Emissions Testing, IAP

Modeling)0

10

20

30

40

50

60

70

80

90

0.0

500.0

1000.0

1500.0

2000.0

2500.0

0 10 20 30 40 50 60 70 80 90 100 110 120 130 140 150

CO

(p

pm

)

CO

2 (

pp

m)

minutes elapsed

CO2 and CO Emissions During Test CO2

bkgx

bkgco2

hotco2

CO

simmer

CFD

Stacking and the Need for

Integrated Cookstove Programs

◼ Mounting evidence showing that a single stove/fuel is usually a

sub-optimal alternative to traditional fires

◼ People stack traditional and new devices leading to reduced

benefits (e.g. LPG programs in rural settings worldwide)

◼ Paradigm shift → From promoting “single devices” to integrated

cooktove implementation programs

◼ Including improved practices (moving the open fire outside, drying

wood, use of pressure cooker), clean devices (including non-cooking

uses such as space and water heating) and fuels

◼ Identifying and Promoting “healthy” stacking options

◼ Clean woodburning stoves cannot be left behind!!

The case for clean chimney stoves

◼ Clean chimney stoves (e.g. Plancha-type stoves) are widely used and accepted in Latin America and other regions

◼ Have been dismissed as “polluting” w/o strong evidence

◼ HOWEVER….

◼ Field experience from successful stove programs show dramatic changes in local people living conditions

◼ Previous Lab testing and modeling results show that WHO IT1 could be achieved by these stoves (they vent 95% of smofke OUT of the kitchen)

◼ As stacking occurs we need to understand the implications of alternative stove/fuel configurations

10 yr Patsari Stove User

“Understanding the HAP impacts of alternative stove, fuel

and cooking practices stacking patterns”

Grupo Interdisciplinario de Tecnologia Rural Apropiada (GIRA)

National Autonomous University of Mexico (IIES-UNAM)

Michoacan, Mexico

University of California Riverside, USA

University of California Irvine, USA

giragrupo interdisciplinario

de tecnología ruralapropiada

ISN-NIHs Funded Project

+Objectives/ Research Questions

◼ What are the HAP (PM2.5 and CO) implications of

alternative stacking patterns of

fuel/device/cooking practices?

◼ Which of them comply with WHO IT1 levels?

◼ Improve the modeling of IAP (kitchen/area

concentrations)

◼ From the Single Box IAP Model to CFD modelling

◼ Train Latin American experts in the use of the

models and testing protocols

+ Methods

Main cooking practices:

1. Make tortillas

2. Reheat tortillas

3. Boil beans

4. Heat beverages

5/6. Fried meals (rice, eggs and beans)

Ruiz-Mercado y Masera., 2015These tasks are tipically

arranged in a cooking

sequence called

“COOKING CYCLE”

(Johnson et a., 2010,

Medina et al. 2017)

).

Cooking tasks/cyclesA data base of 255 households from 4

villages was analyzed and 6 primary cooking

tasks were identified

Simulated kitchen and Equipment setting

Cooking tasks and field research team

CBC Reheat Tortillas Stacking

Cooking

practice Patsari TSF* LPG Patsari TSF* LPG LPG

Patsari-

TSF*Patsari-

LPG

LPG-

TSF*

Patsari-LPG-

TSF*

1. Tortillasa a - - - - a

Patsari

Patsari TSF Patsari

2. Fried eggs

and beans

a a a - - - - LPG LPG LPG

3. Fried ricea a a - - - - Patsari TSF Patsari

4. Boil 1 L of

watera a a - - - - LPG LPG LPG

5. Boil beansa a a - - - - TSF Patsari TSF TSF

6. Reheat

tortillas and

meals

- - - a a a - Patsari LPG LPG LPG

N 5 5 5 5 5 5 5 5 5 5 5

IAP samplers 3 3 3 3 3 3 3 3 3 3 3

CBC: controlled burning cycle; for each test, 3 devices take IAP levels in different

locations within the kitchen

Cooking tests conducted in the simulated Kitchen

Methods

Prel. Results – Stacking of Stoves by Cooking

Practice

87% 84%

56%

68% 72%

3% 3%

34%

16% 15%

8% 9% 6% 6% 7%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

1. Tortillas 2. Reheat

meals

3. Boil beans 4. Heat water

for beverage

5. Fried meals

Patsari-TSF, Average N=92, 2005-2012

Patsari TSF Both

65%

27%

79%

18%

39%

0%

33%

8%

42%

20%

26%32%

8%

35% 39%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

1. Tortillas 2. Reheat

meals

3. Boil beans 4. Heat water

for beverage

5. Fried meals

TSF-GLP, Average N=8, 2005-2012

TSF GLP Both

Patsari, full

U-type, full

LPG, full

Patsari Reheat

U-type Reheat

LPG Reheat

LPG Tortillas

Patsari-LPG, full

Interim target-1

35 μg/m3 PM₂.₅

7 mg/m3 CO

0.0

1.0

2.0

3.0

4.0

5.0

6.0

7.0

8.0

0 10 20 30 40 50 60 70 80 90 100 110 120 130 140 150 160

Carb

on

Mo

no

xid

eC

O [

mg

/m3]

Particulate Matter PM₂.₅ [μg/m3] 24h Concentrations

U-type LPG full

Preliminary Results

IAP level by Type of Stacking

Notes: U-type is an open fire; “full” means Cooking Cycle

Under current stacking

No gains from LPG

Clean Stacking is

possible

+ Concluding Remarks

▪ Regional stove stacking is prevalent. Stacking of stoves followdefinite patterns according to cooking practices and thenumber of stoves available

▪ LPG is used mostly for re-heating and fast tasks

▪ Patsari for making tortillas and other fuel consuming tasks

▪ Open fires for making traditional foods and non-cooking tasks

▪ Current stacking patterns of open fires and LPG lead to highIAP levels (not different from using open fires alone)

▪ Both Patsari and LPG stoves either used alone or combinedmeet the WHO guidelines for both PM2.5 and CO for CBC &Reheat tasks.

▪ Only if open fires are used for fast tasks (like re-heating food)IAP levels drop to WHO IT1

+ Coming Cookstove Meetings!

LATIN AMERICAN COOKSTOVE FORUM

HONDURAS 12-14 MARCH 2019

The Pathw ays to Clean Cooking 2050: Leaving No-one Behind conference w ill exp lore

recent advances and p robe cont inuing challenges. It p roposes to focus at tent ion on

reaching the furthest beh ind fi rst , w ith top ics such as:

• Households and set t ing s

• Evaluat ing pathw ays to m odern , sustainab le cooking energy system s

• Im pact-based fi nance for cleaner cooking

• Modern , clean , sustainab le b io-energy in a low -incom e count ry context

• Policy op t ions for a just t ransit ion to m odern , sustainab le cooking energ y system s

• Transit ional and hybrid m ult ip le fuel-device cooking system s

For m ore in form at ion or to subm it an abst ract , visit :

w w w.pathw ays2cleancooking.info

• 2.8 billion peop le rely on solid fuels (w ood , dung , crop w astes, charcoal, coal, etc.) and

t rad it ional fi res or sim p le stoves for cooking and heat ing .

• 1.2 billion peop le light t heir hom es w ith kerosene lam ps and cand les, causing expo-

sure to h igh levels of household air p ollu t ion and negat ive health im pact s, w ith w om en

and ch ildren d isp roport ionately af fected .

• Em issions from biom ass fuels cont ribu te to 2-8% of anthropogenic clim ate im pact s,

includ ing 20 -30% of b lack carbon em issions

• In m any populat ion -dense set t ings, use of fuelw ood is a m ajor d river of deforestation

and forest degradation.

W ith on ly 10 years lef t to reach Sustainab le Developm ent Goal 7, w hich calls for ensur-

ing “access to af fordab le, reliab le, sustainab le and m odern energy for all”, includ ing

un iversal access to clean cooking , an est im ated t w o b illion p eop le are in danger of b e-

ing lef t b ehind .

Pathw ays to Clean Cooking 2050 : Leaving No-one Behind

In ternat ional Conference: 30 -31 May, 2019, Wexford , Ireland

© Marilyn Smith

+ Broadening perspectives…

from fuels/cookstoves

to energy services, kitchens, and

households

Thank you

omasera@gmail.com

giragrupo interdisciplinario

de tecnología ruralapropiada

+Publications

◼ Johnson M, Edwards R, Berrueta V, Masera O. New approaches toperformance testing of improved cookstoves. Environ Sci Technol2010;44(1):368–74.

◼ Medina, P., Berrueta V., Martínez, M., Ruíz, V., Ruíz-Mercado, I.,Masera, O. 2017 “Closing the gap between lab and field cookstovetests: Benefits of multi-pot and sequencing cooking tasks throughcontrolled burning cycles”. Energy for Sustainable Development. 41:106-111

◼ Ruiz-García V. M., Edwards R. D., Ghasemian M., Berrueta V. M.,Princevac M., Vázquez J. C., Johnson M., Masera O. R., “FugitiveEmissions and Health Implications of Plancha-Type Stoves”,Environ. Sci. Technol. 2018, 52, 10848−10855.

◼ Ruiz-Mercado I and Masera O 2015 Patterns of stove use in thecontext of fuel: device stacking: rationale and implicationsEcoHealth 12 42–56

0%

5%

10%

15%

20%

25%

30%

0 5 10 15 20 25 30 35 40

Fre

qu

en

cy

(%

of

sim

ula

tio

ns

)

PM2.5 Concentrations (µg/m3)

Chimney-Stoves tested in Lab ONILEcostufa Mera-MeraPatsari LPGWHO AQG Annual concentration PM2.5, IT-1 (35 µg/m3) WHO AQG Annual concentration PM2.5, (10 µg/m3)ONIL, geometric mean Ecostufa, geometric meanMera-Mera, geometric mean Patsari, geometric meanLPG, geometric mean Chimney-Stoves tested in Lab, geometric mean

IT1

AQG

Indoor Air Pollution Levels Associated

to Mexican Woodburning Chimney

Stoves

Values obtained using the Single-Zone WHO Box Model, direct

measurements of stove fugitive emissions and local kitchen parameters

Current Approaches to Clean Cooking still centered

in finding the ”silver bullet” (either a fuel or device)

◼ LPG is the new “winner”

◼ Large programs launched in India/Africa

◼ Big push from public health institutions/oil industry/governments

◼ Huge subsidies to make LPG accessible are advocated (the opposite to ICS)

◼ Still no evidence from sustained exclusive use outside large cities

◼ Improved Woodburning Cookstoves heavily criticized

◼ Bad publicity on the news (BBC, Science..), in many cases from poorly designed

studies (e.g. Kenya, Malawi …)

◼ Market approaches are promoted (GACC) giving preference to large-scale

manufacturing,

◼ Limited participation of local users in developing solutions to their problems

◼ Most programs are supply-oriented rather than results oriented, particularly at

government level (buy votes! From ICS to LPG –check Indian program)

◼ Limited financing (from R&D to implementation/monitoring) in the biomass

sector

◼ Advanced biomass stoves still need to improve performance, particularly at

start-up/end

We need to move from fuels and cookstoves

to cooking systems …

Technical Performance

(Lab tests→ Emission

Factors; Effic); Cost

Landscape Effects

(Non-Renewable

Biomass)

Actual HH GHG

Emissions

& Exposure

Adoption

Sustained use

Compatibility with

traditional practices and culture

Comparative Advantages

with competing devices

Synergies with other uses

Access Constraints

(price, availability fuel)

Fuel

Defining the

problem

+From what we hope will happen at

large…

To understand actual stove adoption

and use patterns….

Rejection/Abandonment; Stacking/Poor Maintenance; Persistence of Open Fires

Users´s adaptations/ integrated water heater/integrated LPG-biomass stove

Transformation Pathways

to Clean Cooking

◼From determining “adoption” factors to

understanding context-based processes and users

needs

◼ At a minimum, understanding the needs that traditional

fires satisfy!

◼From “selling/installing clean stoves” to promoting

their sustained use and the displacement of

traditional fires

◼ Focus on program results, including funding for M&E

activities, user-centered innovation

+

◼ From “clean cooking” to “access to clean energy

services” (including water and space heating,

etc)

◼ From promoting “single devices” to integrated

portfolios of options

◼ These should include improved practices (moving the

open fire outside, drying wood, use of pressure

cooker), devices (including those to cope with

residual use of open fires, such as water heating) and

fuels See Ruiz-Mercado and Masera, 2015 for a

more complete list of issues

Transformation Pathways

to Clean Cooking